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These simple fish recipes from Icelandic chef Aggi Sverrisson can be prepped, cooked and served in under half an hour

When we talk about one-pot cooking, we tend to think of slow-cooked stews such
as pot-au-feu, coq au vin or chickpea casserole. But for Icelandic chef Aggi
Sverrisson, it’s all about fish and dishes that can be on the table in a
matter of minutes.

“Most of the dishes here take two minutes of preparation and then go straight
into the oven,” he says, standing in the kitchen of the Michelin-starred
Texture Restaurant in London. “About six to eight minutes later and
everything is ready.”

Traditionally in Iceland, fish stew was a way of using up any fish that was